Saint Mary's beacon. [volume] (Leonard Town, Md.) 1867-1983, 1887-01-13
COMMUNICATED.
Thomas Mdddt4r,
BredtIsedsc.lie, Nd.

Editors of Beacon Many times the
housekeeper is put to his or her wits to an
swer the question, "what to have for din
ner!"
Poultry Is 50 common among we farm
ers that we soon fail to relish it. Besides,
if well fatted and its product, eggs, most
seasons of the year bring fine prices.
Salt pork and bacon have been for years
our stand by. This, as a constancy, is
neither wholesome nor pala;able, and dis
counted as it is now by the risk of that ter
rible disease, cholera, we may be soon
forced to adopt partially, if not absolutely,
some substitute.
Good fat beef is just that aIticle-always
an acceptable dish-fresh or salt, (corned).
Added to this, the low price Of cattle in the
Baltimore and Washington markets, to-
gether with the loss of weight and expense,
/ am more fully convinced in my conclu
sions that we farmers would do better TO
fatten and kill all our surplus cow kind TO
complete our meat supply for the year
Fat oxen and cows seldom fetch over &c to
&c. per ID. groSs clear, OGly young stall
fed steers bring top prices, and what few
go from this county, going as they do in
such small lots, are seldom fairly presented
on the market. Such would do better il
sold here at home for work oxen.
Our people Ike good tGi ae@fa az we'll as
those living Ia the city, and see no good
reason why we should not have II fresh
three-fourths of the year with ease and
corned at all times. / suppose like all our
ways it is hard to adopt new habits.
Two objections 10 beeiing our cattle for
home use are often heard, viz, We can't
spare the corn or grass, and not always
finding ready market at home, we are I'M
able Ia consulate la Time the whole carcass.
In regard TO the first, it applies Ia the
hog with equal force. He has to Craze and
be fed with corn, and if not watched well,
he will destroy in few days more than his
value Of your young clover aud grass. The
| corn fed TO the hog will produce equal OF
moro beef
The OK is of the grazing kind. Well pas
tured from early Summer, with one or two
barrels of corn, and hay or fodder if neces-
sary, will give you a beef il fine condition,
your cioser or grass field uninjured flor he
is not close grazer) and the manure saved
on the land. Shall we then fatten our old
OK anu COW for our own use or ship them
at q loss, or as is the case and has been for
years in this county, feed all the Winter
aE3 die in the SPRING."
In answer to the second objection gener-
ally made-if you can't sell or consume
why send your neighbor 8 OF 50 lbs, get
ting il hack in due time either in kind or in
anything he may have 10 exchange. But.
in my experience, this need not trouble YOU
lately killed two well fatted cows, soid
only small quantity, enjoyed fresh bcefin
my family for a month, the balance sailed
away for future use or sale. Cutting il in
the proper pieces, packed in salt for few
days, then put it in barrels well scalded
and washed out, lthey say lard barrels are
TIE besti, covered by = strong brine. where
it remained for week or ten days; thea
each piece was taken out and dipped in q
tub offresh cool water, the old brine poured
out and the barrelweIl washed; the meat now
cleansed by salt and water ofallimpuriiies
Is put back and covered with secon,l
s,Tong brine. where il gill remain sale iol
months. maybe drying and smoking would
Improve it, have used several pieces and
I.eFeF att better OF sweefeE BEST No paF
Of tas beef need be lost The hide sell
well; the tail, head and shins make deli
cious soup for ≪ the tripe properly pre-
pared Is : most delicate dish. and in the en-
trials you may cure the best ofsausage from
ts.a s-Ess E.sGL